Process for making dough.



' .'tio Drawing.

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THGMAS G. BLACKLOCK, QF NEVJ YORK, lil. Y .1 SSXGNR TG BLACKLCK MILLING i vCGli/.PNEZ', NCQRIRTE), A CGRPRATN OF NEW' YRK.

.PR-GUESS FOR MAKING BOUGE-I.

Be it known that l, lnonas G. BLACK Loon, a citizen of the United States,.and a resident of the borough of Brooklyn, city of New York, county of Kings, and State of New York, have invented a new and useful improvement in ljrocesses lor Making Dough, of which the following; is a, specication.

One object ot my invention is to provide a novel process for making dough whereby it shall be-possible to utilize relatively large quantities of stale bread Without injuriously affecting the quality of the bread made from the same.

lt is further desired to provides process which shall result in a mixture having a greater Water absorbing capacity than bas' hitherto been found in dough torinin;r mixtures, the invention also contemplating a. novel combinationot' ingredients which shall possess a materially greater activity otl fermentation than has hitherto been obtainable.

Another object oi my invention is to provide a proces having the above characteristics whereby t shall be possible to produce a given quantity ol dough ol high quality at a relatively lower oost than has hitherto been. considered possible and by the use of a novel combination of ingredients.

In carrying out my invention l intimately mix the following materialsin substantially the proportions indicated, viz: To each barrel of flour l add twenty to one hundred pounds of stale bread in a Vfinely divided form, about two pounds of yeast, about three and onehalf pounds of sugar, about three and one-half pounds of salt, from one and one-halt to three pounds of shorteningv (lard or its equivalent), and from one to four pounds of dextrose sugar with the iva.- ter necessary to maire a dough of the proper consistency.

l have found that a mixture of the above ingredients possesses the power of absorbing a greater proportion of Water Without slacking oil, than any other combination of materialswith which l am familiar, and by the term slacking olii l mean such a sott condition of the dough as would pre-vent it being properly manipulated by hand 'or machinery to form loaves.

After the above mixture has been subjected to the action of? a dough mixerfor a suitable time and has supplied to it suitable Application filed vay 6, 1516.

' 10 ots. of Water. l

mms.

Speciiicaton of Letters Patent.v

Patented El, MMG,

Serial No. 95,736.

quantities of Water, the resulting dough is treated in the ivell known manner to form bread.

lt is to be noted that the use of stale bread in my process is made possible mainly by the employment of the dextrose sugar, since this compound with the yeast apparently revives or continues the fermentation of certain of the substances present in the stale bread, and results in a product which for all practical purposes is substantially identical with that resulting from the action of the yeast on door.

The above described dough is used for making bread, and l have found that when it is desired to make dough of the so-called sweet variety this may be done in a novel manner with great economy of yeast, by merely adding a relatively small quantity of the above described bread dough to a mixture containingn the following ingredients in sub4 stantially the proportions noted; namely; pound of salt, 4 pounds of shortening, 3 pounds of sugar, l'pound ot dry milk, 8 oz. of dextrose sugar, from 3 to T pounds of flour, and from 3 to 7 pounds of stale bread. To a mixture of the above substances should be added about 1 pound ot" bread dough made as above de# scribed, after which the resulting compound is mixed and made up in the ordinary manner with as much Water as it Will absorb without slacking oli, it being noted that theV quantity of such Water is materially greater than could ordinarily be used. v

One advantage of my invention is that in making up a batch of dough, a relatively small quantity of dough retained from a receding batch may be utilized in place of the compressed or other yeast indicated in the above formula for bread, this being possible by reason of the greatly increased activity of fermentation resulting from the use of the .dextrose sugar, Obviously by this means materiel economy in the cost oi making the dough Will result.

lt is to be understood that the formulas e and quantities above given are merely typimay be made departing from my inthereafter forming bread from the resulting composition.

The process which Consists in inti mately mixing flour, stale bread, dextrose sugar, shortening, salt, sugar and a body of Yeast with water to form dough and thereafter making bread from the same.

3., The process which consists in intimately mixing flour, stale bread, dextrose sugar, shortening, salt, sugar and a fermenting agent With Water t0 form dough, and thereafter making bread from the resulting mixture.

4. As a new article ofl manufacture a 

